Sausage, Egg & Cheese English Muffins

Better-than-the-drive-thru breakfast sandwiches: peppery sausage patties, oven-baked egg squares and cheddar on crisp English muffins. Make a batch and freeze the extras.

Ingredients

• 6 English muffins, split
• 1 lb ground breakfast sausage
• 8 large eggs
• 3 tbsp milk
• 6 slices cheddar

From your pantry: ½ tsp black pepper, ¼ tsp salt, cooking spray.

Instructions

1. Heat the oven to 400°F and grease a 9x13-inch baking dish with cooking spray.
2. Whisk the eggs, milk, salt and pepper and pour into the dish. Bake until just set in the center, 12 to 14 minutes. Cut into 6 squares.
3. While the eggs bake, divide the sausage into 6 balls and press each into a thin patty a little wider than a muffin. Cook in a skillet over medium heat until browned and no longer pink, 3 to 4 minutes per side.
4. Switch the oven to broil. Toast the muffins cut side up on a sheet pan until crisp, 2 to 3 minutes. Lay cheese on 6 halves and broil 1 minute more to melt.
5. Stack an egg square and a sausage patty on each cheesy half, top with the plain half and serve.

Tip: Press a dimple into the center of each raw patty with your thumb so it stays flat instead of doming as it cooks.

Nutrition per serving

Good for

Adapted from Spend With Pennies.

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